NICHOLA FLETCHER'S RECIPE
© 2008 Nichola Fletcher

Fat free venison steaks with balsamic and raspberries

This recipe was made up on the spur of the moment by chef Jacqueline O'Donnell from The Sisters restaurants in Glasgow's West End. She wanted to demonstrate a fantastically healthy option using Scottish produce. Everyone liked it so much that I asked if I could write up the recipe for her and share it on our website. If you want to try some more of her cooking, go to www.thesisters.co.uk.

Make sure the balsamic is a good quality syrupy one for best flavour. Just a normal solid based non-stick frying pan is fine for this – no need for heavyweight cast iron.

Serves 2

• 2 venison steaks (loin, topside or silverside) 1.5cm thick
• 125g fresh raspberries
• 1 dessertspoon balsamic vinegar (approx)

Heat a non-stick frying pan over the stove for 2 minutes with no fat or oil in it. Pat the steaks dry and place them in the hot pan. Cook for 2 minutes each side, till nicely browned. Swirl the balsamic vinegar round in the pan, and draw off the heat. Add the raspberries, shake the pan to distribute the balsamic and leave them to warm through for a few minutes while the steaks rest.

Just before serving, swirl the warmed raspberries round in the pan once more, then serve them around the steaks on warm plates. Drizzle with the balsamic sauce and decorate with a sprig of mint if wished.